Ripe barley from the field is full of raw, natural starches much like those in wheat flour. Before the yeast can work, these must be converted into simpler starches and sugar. Malting is the natural process of partially sprouting grain, then toasting it to produce malt sugar and a perfect golden hue. Several of our beers include barley that we’ve malted ourselves.

The first step in the malting process is steeping. We begin by soaking the barley in water to clean it and moisten it for germination. In the germination phase, the barley begins to sprout. Raw starches naturally break down into suitable starches and natural enzymes perfect for the brewing process. Before sprouting goes too far, we toast the barley in a kiln. The kiln can be used for more than simply stopping growth. Time in the kiln controls color, from pale gold to rich chocolate. It also controls flavor, creating beer that’s sweet and mellow or dark and bitter. After the malt has aged properly to mellow the flavor, it’s time for milling. We grind the malt into malt flour, called “grist.” Milling cracks the tough outer hull of the grain so water can get in and dissolve the starch and sugars inside.